Southern Italian cuisine coupled with neighborhood charm can be found at Coda di Volpe. The first collaboration between hospitality veterans Billy Lawless (Gage Hospitality Group), Ryan O’Donnell (Ballyhoo Hospitality) and Executive Chef Chris Thompson, Coda di Volpe (Italian translation of "tail of the fox") is named after the white grape variety that is indigenous to Italy's Campania region.

Chef Thompson, a California transplant, brings his passion for the lesser-explored regions of Southern Italy to a dynamic menu comprised of seasonally-evolving handmade pasta dishes and house-cured meats. Using the restaurant's Stefano Ferrara wood-fire oven, Thompson crafts traditional VPN-certified Neapolitan pizzas served with authentic pizza shears to uphold the integrity and history of each pizza.

Coda di Volpe's ambiance and versatile seating options make this Southport Corridor gem a perfect destination for intimate date nights, group gatherings, leisurely brunches, and everything in between. The long, cozy dining room is matched by a wrap-around bar where guests can sip on craft cocktails or a glass of wine from the award-winning wine list (one glass and the Award of Excellence from Wine Spectator). Alfresco seating on the patio is available, weather permitting, along Henderson Street.